外在的手感触觉线索对消费者在食品和饮料消费中的体验的影响是公认的。然而,它们对三叉神经感知的影响,特别是辣椒素或辛辣食物引起的口腔刺激,不太了解。这项研究旨在确定手感触摸与辣椒素引起的口腔刺激之间存在交叉模式关联。这项研究调查了这些潜在的关联是由触觉材料的感官贡献(通过仪器物理参数测量)还是由情感反应(通过享乐量表和自我报告的情绪问卷进行评估,EsSenseProfile®,消费者)。在我们的研究中,96名参与者品尝了辣椒素溶液,同时接触了9种手感触觉材料,即,纸板,亚麻,藤条,硅胶,不锈钢,砂纸(精细),砂纸(粗糙),海绵,还有毛巾.随后,他们对自己的喜好和情绪反应进行了评分,口腔刺激的感知强度,以及手感触觉和口腔刺激之间的一致性。仪器测量表征了手感触觉材料的表面纹理,与收集的感官数据相关。结果表明,手感触摸和辣椒素引起的口腔刺激之间存在独特的交叉模态关联。具体来说,虽然砂纸显示出与口腔刺激的感觉高度一致,不锈钢被发现是最不一致的。这些关联受到两种常见情绪反应的影响(“活跃,\"\"咄咄逼人,\"\"大胆,\"\"精力充沛,\"\"有罪,\"和\"担心\")由手感触觉材料和辣椒素引起,以及参与者对手感触觉材料和表面纹理特征的喜好。这项研究提供了触觉感觉和辣椒素引起的口腔刺激之间交叉模式的经验证据。为这一领域的未来研究开辟了新的途径。
The influence of extrinsic hand-feel touch cues on consumer experiences in food and beverage consumption is well established. However, their impact on trigeminal perception, particularly the oral irritation caused by capsaicin or spicy foods, is less understood. This study aimed to determine the existence of cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. This study investigated whether these potential associations were driven by the sensory contributions of the hand-feel tactile materials (measured by instrumental physical parameters) or by affective responses (evaluated through hedonic scales and the self-reported emotion questionnaire, EsSense Profile®, by consumers). In our study, 96 participants tasted a capsaicin solution while engaging with nine hand-feel tactile materials, i.e., cardboard, linen, rattan, silicone, stainless steel, sandpaper (fine), sandpaper (rough), sponge, and towel. They subsequently rated their liking and emotional responses, perceived intensity of oral irritation, and the congruency between hand-feel tactile sensation and oral irritation. Instrumental measurements characterized the surface texture of the hand-feel tactile materials, which were correlated with the collected sensory data. The results revealed that unique cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. Specifically, while sandpapers demonstrated high congruence with the sensation of oral irritation, stainless steel was found to be least congruent. These associations were influenced by both the common emotional responses (\"active,\" \"aggressive,\" \"daring,\" \"energetic,\" \"guilty,\" and \"worried\") evoked by the hand-feel tactile materials and the capsaicin, as well as by participants\' liking for the hand-feel tactile materials and the characteristics of the surface textures. This study provides empirical evidence of the cross-modality between hand-feel tactile sensations and capsaicin-induced oral irritation, opening new avenues for future research in this area.